Leisure and Lifestyle

Celebrate the Olive Harvest Season with Cold Pressing and Focaccia

TORONTO – As autumn unfolds, the olive harvest season is in full swing, marking a vital period for farmers and producers of olive oil and extra virgin olive oil. The “Pure Olive Oil from Europe” program, promoted by L’Olivicola Cosentina and co-funded by the European Union, shines a spotlight on the significance of this annual event.

During this crucial time, harvested olives are transported to mills within 24-48 hours to preserve their rich aroma and flavor. The cold pressing method used in production consists of five key phases. The process begins with selecting and washing the olives, followed by milling them in stainless steel crushers. The pulp undergoes a gentle kneading process at a controlled temperature before the unfiltered oil is extracted. Traditionally, this involves spreading the mixture on fibre mats, but modern technology employs decanters for efficiency. The final phase separates the oil from vegetable water in specialized centrifuges, resulting in a high-quality product that retains its natural nutrients.

In celebration of the olive harvest, food enthusiasts are invited to try their hand at a traditional focaccia recipe featuring extra virgin olive oil, perfect for sharing with family and friends.

Traditional Focaccia Recipe

Ingredients:

For the Focaccia:

  • 12g fresh brewer’s yeast
  • 1 1/2 tsp sugar
  • 500 ml water
  • 600g re-milled semolina
  • 15g salt
  • 10g extra virgin olive oil

For the Topping:

  • 200g cherry tomatoes
  • 15g oregano
  • Salt (to taste)
  • 3 tbsp extra virgin olive oil
  • 4 fresh basil leaves

Preparation Method:

  1. In a large bowl, dissolve the yeast and sugar in 400g of water.
  2. Add the flour and the yeast mixture, kneading until very soft.
  3. Dissolve the salt in 100g of water and incorporate it into the dough. Drizzle in the olive oil while kneading until smooth and firm.
  4. Place the dough in a well-oiled baking tray and let it rest for two hours until doubled in volume.
  5. Gently press the dough with oiled fingers to cover the tray’s surface. Scatter quartered cherry tomatoes, oregano, salt, and drizzle with olive oil. Allow to rise for another two hours.
  6. Bake in a preheated oven at 250°C (482°F) for 30 minutes.
  7. Remove from the oven, drizzle with additional olive oil, garnish with basil leaves, and serve warm.

For more delicious recipes and information about olive oil, visit oliveoilfromeurope.eu.

As the harvest season continues, the promotion of quality olive oil serves as a reminder of the importance of supporting local and European agriculture while enjoying the rich flavors of the season.

SOURCE EU OLIVE OIL TC

Tiana Squire

Tiana Squire is our Leisure and Lifestyle Writer, dedicated to covering a wide array of topics including restaurants & bars, fashion, travel and tourism, family events and entertainment. With a passion for exploring and sharing the best in leisure experiences, Tiana brings her unique perspective and enthusiasm to each piece she writes. For inquiries or feedback, contact Tiana at tiana.squire@gtaweekly.ca.

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